Cranberry Orange Bread

Why You’ll Love This Recipe

Cranberry Orange Bread is a moist, citrusy quick bread studded with tart cranberries and bursting with fresh orange flavor. This classic combination offers a perfect balance of sweet and tangy, making it ideal for breakfast, brunch, or a cozy afternoon snack. The vibrant red cranberries and zesty orange make each slice as beautiful as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
unsalted butter
eggs
orange juice
orange zest
vanilla extract
fresh or frozen cranberries
optional: chopped nuts or orange glaze

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

In another bowl, beat the eggs, then mix in orange juice, orange zest, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the cranberries and optional chopped nuts gently to avoid overmixing.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Drizzle with an orange glaze made from powdered sugar and orange juice once cooled.

Servings and timing

This recipe yields 1 loaf (8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add white chocolate chips for extra sweetness.
Substitute dried cranberries if fresh or frozen aren’t available.
Use Greek yogurt or sour cream for added moisture.
Add a streusel topping for extra texture and flavor.
Make them as muffins for grab-and-go breakfasts.

storage/reheating

Store Cranberry Orange Bread tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze for up to 2 months.
To reheat, microwave a slice for 10–15 seconds or warm in a toaster oven.

FAQs

Can I use dried cranberries instead of fresh?
Yes, but reduce the amount slightly and soak them in warm water for 10 minutes before using.

Do I need to thaw frozen cranberries before baking?
No, you can use them straight from the freezer—just coat lightly in flour to prevent sinking.

Why did my bread sink in the middle?
This could be from overmixing or underbaking. Make sure to test with a toothpick for doneness.

Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

How do I keep cranberries from sinking?
Toss them in a little flour before folding them into the batter.

Can I double the recipe?
Absolutely—make two loaves or use a larger pan. Adjust baking time accordingly.

Is it sweet enough for dessert?
Yes, especially with a glaze or sweet mix-ins like white chocolate.

Can I add nuts?
Yes, chopped walnuts or pecans pair well with the flavors.

Can I make it vegan?
Substitute eggs with flax eggs, use plant-based butter, and ensure sugar is vegan-friendly.

How do I make the glaze?
Mix powdered sugar with a few teaspoons of fresh orange juice until smooth and drizzle over cooled bread.

Conclusion

Cranberry Orange Bread is a flavorful, festive treat that’s easy to make and perfect for any occasion. The bright citrus and tart cranberry notes bring a refreshing twist to traditional quick bread. Whether for gifting, hosting, or enjoying with your morning coffee, this recipe is sure to brighten your table.

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